Grilled Fish Po Boy with Spicy Slaw

A great summer recipe. Are you tired of burgers and dogs? This recipe is twice and good and just as easy. 
Course Main Course
Cuisine American
Servings 4


  • 5 fish fillets mahi mahi, swordfish, or salmon all work well
  • 16 ounces coleslaw mix
  • 5 tablespoons F. Oliver’s Creamy Coconut Balsamic, divided
  • cup F. Oliver’s Fresh Pressed Persian Lime Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon F. Oliver’s Firehouse Salt Blend
  • 3 tablespoons mayonnaise
  • 2 teaspoons cilantro, chopped
  • 1 large baguette
  • 1 tomato, sliced
  • salt and pepper


  • Combine 3 tablespoons balsamic and EVOO in bowl and whisk to emulsify.
  • Place fillets in a shallow glass dish or resealable plastic bag. Pour marinade over the fish and turn fillets to coat. Let marinate for 1 hour, turning occasionally.
  • Heat grill on high heat.
  • While the grill is heating, combine coleslaw mix, mayonnaise, 2 tablespoons balsamic, cilantro, and salt blend in a bowl. Set aside.
  • Cut baguettes into 5 portions and slice each horizontally. Remove fillets from marinade and season on both sides with salt and pepper.
  • Grill fish to desired doneness. Serve on baguette with spicy slaw and sliced tomatoes.
Keyword Fish, Po Boy, Slaw